2 cups almond flour
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon baking soda
1/4 cup olive oil
2 tablespoons water
3 large eggs, room temperature
¾ cup butter (or dairy-free butter, or oil)
1 medium yellow onion, chopped
4 stalks celery, thinly sliced
1 ½ teaspoons dried thyme leaves
½ teaspoon ground sage
½ teaspoon rosemary
1 teaspoon salt
½ teaspoon pepper
1 cup chicken broth (or veggie broth)
Preheat oven to 350°F (180°C). Line a 9X13 glass pan, with parchment paper; set aside.
In a large mixing bowl, whisk almond flour, salt, garlic powder, and baking soda.
Add oil, water, and eggs.
Mix until well combined.
Spoon batter evenly into a 9X13 jelly roll pan (or glass pan) lined with parchment paper.
Bake for 15-18 minutes or until the center is set and the edges start to brown. Remove from the oven and let cool for 5-10 minutes.
Once cooled, transfer the parchment paper with the almond bread to a cutting board and cut into 1-inch cubes.
In a large cooking pot over medium heat, melt butter (or oil for a dairy-free option). Add onion and celery and cook until the onion is soft and translucent.
Stir in thyme, sage, rosemary, salt, and pepper.
Add almond bread cubes and stir everything together until the bread cubes are evenly coated. Drizzle broth over the stuffing mixture and toss until well mixed.
Spoon keto stuffing into a 8X8 glass baking pan and bake for an additional 10-15 minutes.